Sichuan Leaf-Wrapped Sticky Rice Cakes (Ye’er Ba, 叶儿粑) are a traditional delicacy from Sichuan province in China. These sticky rice cakes are wrapped in aromatic leaves, often the leaves of the bamboo or mulberry tree, and are steamed to perfection. The dish is typically enjoyed during festivals or as a snack and has a chewy, soft texture with a slightly sweet flavor. The wrapping imparts a subtle, earthy fragrance to the sticky rice, making it a unique treat with layers of flavor. The filling can vary, with sweet or savory variations, depending on regional preferences.
Ingredients:
- For the Rice Cake:
- 2 cups glutinous rice (sticky rice)
- 1 tablespoon vegetable oil or lard
- 2-3 leaves of bamboo, mulberry, or lotus (or similar aromatic leaves, soaked in water)
- A pinch of salt
- For the Filling (Sweet Variation):
- 1/2 cup red bean paste (sweetened)
- 1/4 cup chopped walnuts (optional)
- 1 tablespoon brown sugar (optional)
- For the Filling (Savory Variation):
- 1/2 cup minced pork (or chicken, or other preferred meat)
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 1 tablespoon finely chopped green onions or garlic chives
- A pinch of salt and pepper
Directions:
- Prepare the Rice:
- Wash the glutinous rice thoroughly and soak it in water for at least 3-4 hours or overnight. This helps achieve the chewy texture once it’s steamed.
- Prepare the Leaves:
- If you’re using fresh bamboo, mulberry, or lotus leaves, wash them thoroughly. Then soak the leaves in warm water for about 30 minutes to soften them. If using dried leaves, soak them for a longer time to ensure they become pliable.
- Prepare the Filling:
- For the sweet variation, simply mix the red bean paste, walnuts (if using), and brown sugar (optional) in a bowl.
- For the savory variation, heat some oil in a pan and sauté the minced meat until fully cooked. Add soy sauce, sugar, sesame oil, chopped green onions or garlic chives, salt, and pepper to taste. Stir well and cook until the flavors meld together.
- Steam the Rice:
- Drain the soaked glutinous rice and transfer it to a bowl. Add a pinch of salt and a bit of vegetable oil or lard to the rice and mix well. Then, steam the rice in a steamer over medium heat for about 30-40 minutes, or until it becomes tender and slightly translucent but still sticky. Stir the rice occasionally while steaming to prevent clumping.
- Assemble the Rice Cakes:
- Once the rice is cooked, take a leaf and lay it flat. Scoop a small portion of the sticky rice onto the leaf, and then place your desired filling (sweet or savory) in the center of the rice.
- Fold the sides of the leaf over the rice, then fold the top and bottom to form a neat packet, wrapping it tightly. If needed, you can tie the leaf with a string or kitchen twine to keep it closed.
- Steam the Wrapped Cakes:
- Arrange the wrapped sticky rice cakes in a steamer basket. Steam them over medium heat for another 20-30 minutes to allow the flavors to meld and the rice to absorb the aroma from the leaves.
- Serve:
- Once the sticky rice cakes are done, remove them from the steamer and let them cool slightly. Unwrap and enjoy the soft, fragrant, and delicious rice cakes.
These Ye’er Ba are perfect for special occasions or as a satisfying snack. The chewy rice, paired with the fragrant leaves and flavorful fillings, create a perfect harmony of textures and tastes!
